Fermenting vegies

Answered on August 19, 2014
Created October 20, 2012 at 6:41 PM

Can I ferment vegetables that have been frozen?

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3 Answers



on October 20, 2012
at 08:21 PM

What kind of vegetables are you going to ferments? Pickles? Sauerkraut?

That is a definite no-no, because they do not taste the same. Cucumbers are destroyed by freezing. You have to use fresh vegetables for both.

However, once your sauerkraut is fully fermented, you can (and my family does it on a regular basis) freeze it. Once unfrozen, it tastes the same - at least I cannot tell the difference. I am not sure if some of the good bacteria dies out, but I have a feeling they survive. They are hardy little creatures and they re-populate themselves.



on October 21, 2012
at 04:39 AM

I don't think freezing will destroy already fermented veggies' probiotics--they go dormant in cold. But most processors flash steam veggies before freezing, so there's no probiotics to ferment. You'd have to add them by using kefir or yogurt whey or the juice from fermented veggies. Even then I'd think chances may be slim.

If you buy fresh organic veggies, beneficial yeasts and bacterial come too--that's the haze on a fresh apple for example. But one the veggie has been processed, it's unlikely there's still beneficial stuff.



on October 20, 2012
at 06:48 PM

My gut says it won't be nearly as successful as with fresh veggies. I think the freezing process might destroy a lot of the LAB (lactic acid bacteria). If you did, you might have to add a probiotic culture starter to it.

You could ask the question here, too and you might get a better answer: http://www.wildfermentation.com/forum/

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